It is frilly and looks super wrinkled.
It is slightly more costly than green cabbage, but well worth the price difference. It can be substituted for green cabbage and recipes will improved because of it, particularly when using raw cabbage.
Choose cabbages that are green, heavy for their weight and look fresh and crisp.
Wash and story wrapped in paper toweling or a clean dishtowel.
Make the dressing first, keep chilled and then add to the cabbage.
1 head savoy cabbage
1 small onion or about 1/4 cup of finely chopped onion
1/2 cup shredded carrot (julienned carrot also works well).
1 tsp celery seed
salt & pepper
Wash and dry cabbage. Slice in half. Remove core.
Slice the cabbage thinly and carefully. Place thin slices in a large bowl.
Add the minced onion, carrots and sprinkle the celery seed on the cabbage. Sprinkle with salt and pepper. Top with dressing, stir and refrigerate.
Chill 3 - 4 hours and stir more after the dressing has a chance to settle.
Dressing - varies, based on amount of cabbage, but start with the following and make more accordingly.
1 cup mayonnaise
1/4 cup vinegar (apple cider, red wine or white vinegar-- all work well)
3 T sugar
salt and pepper
2 -4 tsp milk
Combine 2 tsp milk with mayonnaise. Add vinegar and sugar. Stir. Sprinkle with salt and pepper. Add more milk to make mixture thin (if necessary) like the consistency of white paint.
Wash and dry cabbage. Chill thoroughly.